I don't always have a solid plan going into dinner. I do a lot of meal planning and prepping on the weekends. I peruse the internet for new ideas, I do a whole lot of chopping, and I stand over a stove for a majority of my Saturday & Sunday to make sure there's plenty to grab during the week. It's great, but it makes cooking entire meals for dinner a little harder during the week. More often than not, we're eating leftovers or mostly leftovers with one or two fresh cooked additions. Believe me, there's nothing wrong with that, it gets the job done, it gets the people fed, but every once in a while you need a whole meal where none of the parts have been reheated.Read More
Sometimes breakfast needs to be extra special. It needs to be slow cooked, & warm, & comforting in every way. When that's the case, you pull out your cast iron skillet, cast all other duties aside, and make yourself this quinoa breakfast bake.Read More
Everybody loves a good smoothie and this strawberry quinoa treat is no exception. It's naturally protein packed and made from wholesome ingredients. It'll satisfy a sweet tooth without undoing any hard work you put into eating healthy. Actually, this smoothie would be perfect post workout as a recovery shake thanks to its greek yogurt, hearty whole grains, and antioxidant packed berries. Want an extra boost of flavor? Replace half the strawberries in the recipe with raspberries! Mmmmmmmmm, yes.
It's also the perfect pink for valentine's day which means it's the perfect treat to make for your sweetheart. Whether you're into giving the gift of post wod gains, everyday health, or a special sweet treat, this smoothie will cover all your bases.
Strawberry Quinoa Smoothie
KID FRIENDLY & COMES TOGETHER IN 15 MINS OR LESS!
- 1/4 cup cooked quinoa
- 1/2 cup milk
- 1/2 cup plain greek yogurt
- 1 1/4 cup frozen or fresh strawberries
- 1 splash vanilla extract
- 2 ice cubes
If quinoa is not already cooked, place uncooked quinoa and water into a small saucepan over high heat. Bring to boil and reduce to simmer. Cover and let cook until all the water has absorbed (5 mins).
Add quinoa, milk, yogurt, berries, vanilla, & ice cubes to a high powdered blender. Blitz everything together until smooth. If your smoothie is too thick, add a splash of milk & blitz again until desired consistency is achieved. Pour into a glass & sip.
* The strawberries in this recipe can easily be replaced with your favorite berry. I personally love raspberries & blackberries here. The quinoa can also be replaced with oats, but won't contribute quite the same nutritional punch. Happy snacking!
- Adapted from myfussyeater.com (aka even the pickiest of eaters will love this one!)
Today I'm coming in hot with a quinoa granola bar recipe that'll knock your socks off! That is, if you're wearing any. They're sweet, nutty bars made from oats & quinoa (which you don't even have to cook first!). Great as a snack or a healthy sub for all those Christmas cookies you probably have or will have lying around the house this week!
Quinoa Granola Bars
- 2 cups old fashioned oats
- 1 cup uncooked quinoa (I used tri-colored)
- 1 cup cashews
- 1 cup almonds (half whole, half chopped)
- 1/2 cup coconut flakes
- 1/2 cup dried cherries
- 1/2 cup raisins
- 1/4 cup flax seeds (or a handful chia seeds)
- 1/3 cup honey
- 1/4 cup agave nectar
- 1/4 cup coconut oil
- 1/3 cup peanut butter (or almond butter)
- sea salt to taste
Preheat oven to 350 degrees F. In a large saute pan, toast the oats and quinoa over medium high heat until fragrant. Remove and combine with cashews, almonds, coconut flakes, dried fruit, and flax seeds in a large bowl.
In a small saucepan, heat and stir the honey, agave, coconut oil, and nut butter until hot & melted. Pour over quinoa and oat mix in the large bowl and fold to combine.
Line a 9x13 or 8x8 baking dish with parchement paper (depending on how thick you want your bars; I used 8x8 to get a thicker bar). Pour mix into pan and flatten with the back of a spoon or spatula. Bake for 25-35 minutes or until golden and the edges are toasted. Sprinkle top with sea salt & allow to cool at room temp for 15 minutes. Place in the refrigerator and let cool for another 20-30 minutes before slicing. Store in an airtight container in the fridge.
Here's another salad recipe for your arsenal! Loaded with healthy fats from salmon, avocado, & nuts! If you're trying to get leaner you can cut some out by choosing either avocado or nuts, but I went for both today!
Go-To Salmon Salad
MAKES ENOUGH FOR 1
- 1.5 – 2 cups salad and veggie base mix
- 4 oz leftover salmon filet
- 1/4 cup quinoa (or brown rice)
- 1 Tbsp craisins
- 1/6 avocado, diced
- almonds & cashews
- Dressing (I used roughly 2 Tablespoons extra virgin olive oil, 1 Tablespoon balsamic vinegar, pinch salt and pepper and oregano, 1/4 tsp chia seeds all shaken together)
Throw all the ingredients except for the dressing into your to-go container or a large bowl. You can layer it pretty or mix everything all up so it’s more evenly distributed. Top with your dressing and eat immediately or close it up and bring your dressing to top it when it’s time to chow down.
I LOVE salad. I know, that seems like such a dietitian thing to say, like I'm lying through my tightly clenched teeth, but I'm serious. Salads are easy to throw together if you've got all your fix-in's within reach and they're a great way to use all sorts of leftovers. My salads turn into "everything but the kitchen sink" bowls and are the perfect way to get my share of veggies and healthy protein topped with good-for-you fat. This is one of my go-to salad recipes.Read More
It’s amazing to think that just a year or two ago you wouldn’t find a stitch of kale on my family’s dinner table. We had to ease into the leafy green superfood by covering it with bacon (anything that tastes even a little like bacon is usually a thumbs up in my house). Now, it seems like we’ve always got a bunch in our fridge. Kale has worked its way into the dinnertime veggie rotation, sometimes still cooked in bacon, sometimes we let it shine all on its own, and sometimes cooked in little cakes.Read More